We make raw milk cheese by hand, using traditional techniques and the highest quality fresh, local milk.
Our Beliefs & Practices
The best cheeses start with clean and fresh raw milk.
We buy our milk from Cedar Mountain Farm in Hartland, VT. It’s important to us to source from a dairy farm that uses regenerative grazing practices to enrich the soil and the environment.
We harness our understanding of chemistry and microbiology to convert this milk into cheese. We then care for that cheese as it ages and transforms into its peak flavor and texture.
Good Hands Creamery is owned and operated by Liz Bleakley— a former physician assistant, and Nachiket Kumar— a designer.
We moved to Vermont in 2020 to expand our small urban vegetable farm and find our place. Falling in love with cheesemaking was not a part of the plan.
Our work is inspired by a love of cheese, microbiology and human health and an awe of the ancient relationship between humans and dairy animals.
We enjoy the technical and creative aspects of cheesemaking, and bringing joy to people’s faces with food.
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